Mexican-inspired Lentil Crepes

for a dystopian world

VEGAN | GLUTEN-FREE | PROTEIN-RICH | FIBRE-RICH

Politics, billionaires, we’re all feeling the pinch of rising grocery prices, and there’s only so much Harry Styles in the world to pull us out of it. Speaking of Harry, where is he btw?

Grab your blender, soak some lentils overnight (or 3-4 hours in the fridge will do), and if you’re shy on vegan sour cream — I’m here to say plain yogurt will do.

May your avocado been green and ripe. I threw out four before I hit the jackpot and this guy was slowly dying in my fridge after the holidays.

Red lentils soaking in the fridge and not sure what to do with them? Then, toss them in a blender for a quick fibre-rich snack, lunch, dinner or breakfast.

Depending on how you like your Mexican fare, spices are important. I prefer a chili powder-basil-oregano-nutritional yeast mixture, but adding some sugar, onion powder, and garlic makes for a Dorito-inspired seasoning.

A good pan is crucial in the kitchen. My pot set came with this non-stick gem. While I’m not advocating for non-stick, once in a while, it’s a must.

I find that covering with a lid during cooking allows the crepe to cook through fully. Remove when you see those edges starting to brown.

My hands are a wreck. It’s January and I’m always slicing my fingers open on something, this morning it was the foil pack for my probiotics! Yikes.

Time for the recipe. You’ve scrolled through enough of my jibber jabber. These guys are so great on their own and offer a great source of plant-based protein and fibre. Also, as we start 2025 I’ve decided to refer to my recipes and nutrition approach as both plant-based and vegan interchangeably. But I want you to know that no animals are harmed in any of my recipes.

Ingredients & Directions

Estimated time: 15 minutes + 3 hours to soak lentils

Effort/skill: easy

Servings: 3-4

You’ll need: a good blender, seasoned frying pan

Ingredients

Recipe

• 1/2 cup red lentils soaked in cold water (soak overnight in an airtight container or for 3-4 hours before cooking. Rinse well before and after soaking

• 1/4 cup chickpea flour

• 1-2 cloves garlic

• 1 tsp baking powder

• 4 tsp+ nutritional yeast

• 1/2 tsp salt

• 1 tsp each: basil, oregano, chili powder

• 1/2 lime, juiced

• 1/3 cup cold water

• optional: olive oil to season or grease pan

• Toppings of your choice

Directions

1. In a blender, combine all ingredient, adding the water last. The mixture should be thinner than a pancake batter, and more watery like crepes.

2. Preheat a small frying pan over medium-low heat add olive oil or season beforehand, add the batter so it covers the pan in a thin layer.

3. Cover with a lid and check the edges for bubbling and cooking. Once the crepe starts to slip around in the pan, you’re ready to flip. It may take multiple flips until it’s fully cooked and starts to show signs of browning or crisping.

4. Remove from heat and let cool to the touch.

5. Top with plain vegan yogurt, vegan cheese, salsa, greens, tomatoes, avocados, peppers, jalapenos, smoked tofu. Wrap and roll, or eat with a knife and fork.